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Creamy Sausage & Vegetable Soup (Dairy & Gluten Free)

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people

Ingredients
  

  • 1 tbsp ghee sub avo or olive oil
  • 1 lb mild Italian sausage, ground
  • 1 C yellow onion, diced
  • 5 cloves garlic, minced
  • 1 C carrots, diced
  • 2 ½ C yellow or russet potato, diced into 1/2 inch cubes
  • 1 C Kale, Chopped
  • 1 C frozen corn
  • 4 C Beef broth
  • 2 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1/2 C raw, unsalted cashews sub heavy cream or full fat coconut milk

Instructions
 

  • In a large pot or dutch oven over medium heat, heat the ghee. Add sausage, using your spatula begin to seperate the sausage to create crumbles. Cook Sausage for 3-4 minutes.
  • Add onions, carrots & garlic. Cook 3-4 minutes or until onions start to get translucent
  • Add potatoes, italian seasoning, bay leaf, salt & pepper. Add the broth & Give the ingredients a little stir. Bring soup to a boil, then lower heat to medium & Cook at a simmer for 20-25 minutes or until the potatoes are fork tender.
  • While the soup is cooking, Place the cashews in a high speed blender with 1/ 2 C water and blend until smooth.
    If you don't have a high speed blender, I suggest softening your cashews before blending by Placing the cashews in a microwave safe dish & covering with water. Microwave for 3 minutes. Draining& then add to blender with a fresh 1/2 c of water.
  • When the soup is done cooking - reduce heat to low. Take 1/2 cup of broth from the soup and add it to the blender. Next take 1/2 C of cooked potatoes from the soup and add it to the blender. blend the broth & potatoes with the cashew cream until smooth.
  • Add the cream mixture to the soup, along with the kale & corn. Stir to combine and a let the soup simmer for a few minutes while the kale wilts & the corn heats through.
  • Serve immediately and enjoy